Instead of the milk and butter, you can replace with coconut milk and coconut oil for a more coconut flavour. Recipe by Chelsea Sugar, tweaked by Melanie Eady
Ingredients
- 1/2 cup desiccated coconut
- 1/2 cup lemon juice
- 1/2 cup milk
- 115g butter
- 1 1/4 cups chelsea white sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 1/4 cups flour
- 3 tsp baking powder
Lemon Icing
- 125g butter, softened
- 1 1/2 cups Chelsea icing sugar
- 2 tsp finely grated lemon rind
- 1 tbsp lemon juice
- 1/2 cup toasted coconut
Method
- Preheat oven to 180ºC. Grease and line a 23cm cake tin.
- Combine coconut, lemon juice and milk in a bowl.
- Cream butter, white sugar and lemon rind until light and fluffy. Add beaten eggs gradually.
- Fold in sifted dry ingredients, alternately with the coconut milk mixture.
- Pour into prepared cake tin and bake for 40-5o minutes. Leave to cool.
- For the icing, beat together butter, icing sugar, lemon rind and lemon juice until you have a pale, fluffy icing. Spread over the cake and top with toasted coconut chips.
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